Farm info

This regional lot brings together coffees from three farms located within the Dipilto–Jalapa Mountain Natural Reserve in Nueva Segovia, a region recognized for its ideal conditions for specialty coffee production. Although each farm has its own history, they share a commitment to environmentally responsible farming and to preserving the forests, water sources, and biodiversity that define the region. 

Finca El Naranjal, located in the Loma Fría community of Dipilto, is a 4.23-hectare farm owned by producer Martha Sánchez, who has managed the property since 1991. Finca San Antonio, in the Los Arados community of Mosonte, has been cultivated by the family of Ali Francisco Herrera Rivera since before 1970 and remains part of their family legacy. Finca Santa Isabel, also located in Dipilto, has belonged to Janaina and Jaime Armando Lovo Moncada’s family for more than 50 years. Covering just over 50 hectares, with 40 hectares planted in coffee, it is the largest contributor to this regional blend.  

Across all three farms, Catuaí and Caturra are cultivated under a diverse canopy of native forest species, Inga trees, fruit trees, and plantains. Coffee is selectively hand-harvested, with only ripe cherries picked before being sorted and floated to ensure quality. Farm management includes shade regulation, the application of compost alongside conventional fertilization, and integrated pest and disease management using low-impact practices to promote healthy coffee production while protecting the surrounding ecosystem. 

Together, these farms contribute to a regional lot that reflects the distinctive terroir of Nueva Segovia and the collective experience of producers dedicated to producing consistent, high-quality coffees.

This regional lot is processed by Cafetos de Segovia using the Washed method, beginning with the selective harvest of fully ripe cherries from each contributing farm. After picking, the cherries are carefully sorted and floated to remove underripe or defective fruit before being dry depulped.

The coffee then undergoes a fermentation period of 24 to 36 hours, allowing the remaining mucilage to break down naturally before being thoroughly washed with clean water. The parchment coffee is packed and delivered to Cafetos de Segovia, where it is dried under carefully controlled conditions to achieve a stable and uniform moisture content.

The Washed process emphasizes clarity and transparency in the cup, highlighting the shared terroir of Nueva Segovia while preserving the distinct qualities of the Catuaí and Caturra varieties that make up this regional blend.